I am embarking on a quest. The quest to end all quests – that is, the quest to find the greatest nachos. First Vancouver, then the world.
If you’re anything like me (in which case, sorry to hear), you likely find yourself drowning your sorrows in a fat platter of nachos more often than is recommended by all health professionals, but listen to me when I say the cause is invaluable.
The pursuit of Supreme Nachos is worthwhile for several reasons:
1.) They contain melted cheese.
2.) They contain melted cheese.
3.) They come large enough to make you look cool for all those times you find yourself eating at a restaurant alone. All by yourself. With nobody else. Completely alone.
4.) They come large enough to share with people when you actually do have people you’ve tricked into joining you for a meal. (“Hey guys, if you hang out with me, I’ll pay for your nachos.”)
5.) They have avocados and tomatoes – so clean eating.
6.) They have melted cheese.
And then there are those moments when only a shoulder to cry on, a cold pint of beer, and a massive greasy heaping of nachos will do. And for those moments, I want you, I want us all, to be prepared.
As a testament to my love for all things cheese, I dedicated Sunday to marking the beginning of this monumental journey by whipping up my own tray of nachos.
- Tortilla Chips
- Shredded Cheese
- Ground Beef
- Refried Beans
- A Can of Corn
- Green Onions
- Sour Cream
- BBQ Sauce
- Franks Hot Sauce
- Tomatillo Salsa
They key to any decent nachos is its layering factor so if you’re not layering your nachos, you might as well just go throw them in the garbage.
First things first, pre-heat your oven to 350 degrees. You want to make sure the ovens ready to bang your chips in right away because ain’t nobody got time for nacho lag.
While the ground beef and onion mixture seasoned with salt, BBQ sauce, and Franks Hot sauce, is cooking away on the stove, get started on chopping tomatoes and onions.
Season tomatoes and onions with lime juice and salt, then set aside. Move on to scooping out your avocados for your guacamole.
Same as with your tomato mixture, add onions, lime, and salt. You’ll know you’ve made it perfectly because when you taste it, the world stops moving is essentially what happens.
Return to the ground beef onion mixture and once it’s cooked, add your refried beans. After years of attempting to spread globs of stubborn refried beans on my nachos, a lightbulb finally went off in my head.
“Wait a minute, what if I moisturized my beans with beef juice?” Genius.
Spreadability is 100% improved.
Layer. Layer. Layer. Sheet of nachos. Beef onion bean mixture. Corn, Jalapeño. Cheese. Cheese. Cheese.
Whack in oven for about ten minutes until cheese is perfectly bubbly and gooey. Sprinkle your fresh tomato onion lime mix over lovely warm nachos and add chopped green onion for garnish and colour. Serve with tomatillo salsa, guac, and sour cream. Bury face in nacho.